All posts tagged recipe

Vegan Rhubarb Sherbet

Adapted from Hello, My Name is Ice Cream by Dana Cree.

1 ¼ cups rhubarb puree

1 cup cashew cream

1 tsp citric acid

1 ½ cups cashew milk

¾ cup sugar

½ cup glucose

1 tsp commercial stabilizer

  1. Whisk together the puree, ½ cup of the cashew cream, and citric acid in a small bowl.
  2. Whisk together the stabilizer and the sugar.
  3. Place the remaining cashew cream, cashew milk, sugar mixture and glucose into a saucepan.
  4. Bring to a simmer and simmer over low heat for 5 minutes.
  5. Pour the mixture into a large bowl nested inside a larger container full of ice water, and still until cooled completely. 
  6. Remove from the ice bath and whisk in the fruit puree mixture until combined.
  7. Strain into containers and cure in the fridge for several hours before preparing according to the directions on your ice cream maker.

Rhubarb puree

1 lb rhubarb

  1. Clean the rhubarb and chop into small pieces.
  2. Heat the rhubarb in a small pot over medium heat, stirring occasionally and mashing it as it cooks, until it is thick and mostly broken down, 5 to 10 minutes.
  3. Remove from heat and run through a blender until smooth.
  4. Chill completely before using.


1 egg, beaten
1 lb ground pork
1/2 cup oatmeal
1/4-1/2 cup milk
1 tsp kosher salt
1/2 tsp fresh ground black pepper
2 tsp Worcestershire sauce
2 cloves garlic, minced
1/2 small onion, diced
1 tsp dried thyme

1-2 Tbsp olive oil
1 lb mushrooms, sliced
1 1/2 small onions, diced
2 stalks celery, diced
2-3 cloves garlic, minced
1 bunch kale, chopped
2 tsp dried thyme
1/4 cup butter
3-4 cups chicken or beef stock
1 1/2 cups heavy cream
Salt and pepper to taste


  1. Combine the meatball ingredients in a large bowl. Form the mixture into small meatballs (I used a 1.5 Tbsp cookie scoop).
  2. Heat olive oil in a large dutch oven over medium high heat. Brown the meatballs on all sides. Remove the meatballs and set aside.
  3. Brown the mushrooms in the same pan, adding a little bit of stock, water or white wine to deglaze the pan. Salt the mushrooms well. Cook until mushrooms are well browned, then add the onion and celery. Saute until soft and translucent, then add the garlic, thyme and black pepper.
  4. Add the kale and cook until wilted, then add the flour. Stir in the flour and cook for a few minutes longer until everything is combined and the flour is slightly toasted. Add the stock and bring to a simmer.
  5. Once the soup is simmering, add the meatballs and the heavy cream. Cover and simmer for 10 minutes. Serve hot.